摘要
为了了解小麦在不同保存条件下沉淀值的变化特点,采用Zeleny分析法对京411、中优9844和Salgemma等三个小麦品种,在室温、室温+干燥器和低温等三种不同保存条件下做9个处理,分别进行了不同保存时间沉淀值的分析。结果表明,随着保存时间的延长,小麦沉淀值呈现明显的下降趋势,保存52周后平均下降了15.8%～21.9%;三种不同保存条件以低温保存效果最好,室温则较差。沉淀值的稳定性也表现出一定的品种效应。
Adopting Zeleny method, changes of wheat (sedimentation) had been experimented in different stored conditions and stored times with three varieties. The results showed that Indexes of wheat (sedimentation) decreased along with stored time. Among three stored conditions the effect of low (temperature) was the best, normal (temperature) plus drier was the next, normal temperature was the worse. (Stability) of wheat (sedimentation) varied with varieties.
出处
《麦类作物学报》
CAS
CSCD
北大核心
2005年第2期122-124,共3页
Journal of Triticeae Crops
基金
农业部基础性研究项目(2002JCXGZ-13)。
关键词
小麦
沉淀值
保存
稳定性
Wheat
Sedimentation
Store
Stability
